Twist top of bag nice and tight to push frosting down toward tip. There should be no air between frosting and top of bag.

4

12

cupcakes, baked and cooled

It’s flower time! With 1 hand, squeeze pastry bag above twist to steadily push frosting out of bag. With wider side of petal tip facing down and touching top of cupcake, pipe small, circular “bud” in middle of cupcake while rotating base of cupcake with your other hand.

Place tip (with wide side still facing down) along edge of bud and squeeze pastry bag to pipe a small “petal.” Rotate cupcake using your other hand and pipe another petal, overlapping first petal by ¼ inch. Continue piping petals around bud until you return to first petal.

If your frosting becomes soft and runny, pop the whole pastry bag in the refrigerator for 10 minutes. The cold air will help the frosting become more solid, which means it will hold its shape better as you pipe.

6

Continue piping rings of overlapping petals until you reach edge of cupcake. Repeat with remaining cupcakes.